Leftover Xmas Pie with Mushroom Gravy

Leftover Xmas Pie with Mushroom Gravy

4-6 | people

Intermediate | 120 minutes

Wondering what to do with all that leftover veg from your Christmas spread? This savoury pie is the answer! Smother the veg in a creamy sauce, surround it with a flaky polenta pastry and serve it with mushroom gravy!


🌱 = Get it from The Source


For the filling:

1 Small Onion, finely diced

2 tbsp Extra Virgin Olive Oil 🌱

½ tsp Fine Himalayan Salt 🌱

½ tsp Ground Black Pepper 🌱

½ tsp Thyme 🌱

½ tsp. Rosemary 🌱

2-3 Garlic Cloves, minced

3 tbsp Organic Unbleached Plain White Flour 🌱

1 tbsp Organic Vegetable Stock Powder 🌱

2 tbsp Coconut Milk Powder

2 tbsp Nutritional Yeast Flakes 🌱

500g Water

2 Bay Leaves 🌱

500-700g Leftover Roasted Veg (potato, carrot, parsnip etc.)


For the pastry:
300g Organic Unbleached Plain White Flour 🌱

¼ tsp Fine Himalayan Salt 🌱

50g Organic Polenta 🌱

175g Vegan Butter, cut into small cubes

4-5 tbsp Cold Water

1-2 tbsp Minor Figures Oat Milk, for brushing 🌱


For the gravy:

25g Dried Shiitake Mushrooms 🌱

500g Boiling Water

1 tbsp Extra Virgin Olive Oil 🌱

2 tbsp Organic Unbleached Plain White Flour 🌱

2 tbsp Minor Figures Oat Milk 🌱

½ tsp Onion Powder 🌱

½ tsp Garlic Powder 🌱

1 tbsp Organic Vegetable Stock Powder 🌱

50g Red Wine (Vegan)

1 tsp Organic Coconut Sugar 🌱

1 tsp Organic Apple Cider Vinegar 🌱



  1. Place a large saucepan on the hob on medium heat and add the olive oil, onions, salt, pepper, thyme and rosemary. Once the onions are translucent, add the garlic and saute for another minute.
  2. Add the flour, vegetable stock powder, coconut milk powder and nutritional yeast to the onions and mix well.
  3. Slowly add the water and continue to stir until the mixture is thick and creamy, 5-10 mins.
  4. Add the bay leaves and leftover veg, mix to combine and remove from the heat.



  1. To make the pastry, place the flour, salt and polenta into a food processor and pulse 2-3 times to combine.
  2. Add the butter in batches, pulsing briefly after each addition (the mixture should look like very coarse bread crumbs with some small chunks of butter remaining, do not be tempted to over pulse, or the pastry will be crumbly).
  3. Transfer the mixture to a large mixing bowl and add one tablespoon of cold water before mixing with a butter knife. Repeat with the remaining water until a smooth dough forms. Gently work the dough into a ball, cover and rest in the fridge for 30 mins.


  1. Submerge the shiitake mushrooms in the boiling water and set them aside to soak for 30 mins.
  2. Use a whisk to combine the flour and olive in a large saucepan on medium heat and continue to stir until the flour resembles a loose paste. Add the 2 tablespoons of oat milk and whisk again until the flour has dissolved.
  3. Drain the liquid from the mushrooms and slowly add to the saucepan while whisking continuously (keep the rehydrated mushrooms for another recipe or finely chop and add to the pie filling).
  4. Add the remaining ingredients and whisk until well combined. Reduce the heat and simmer gently for 45 mins - 1 hour, stirring occasionally.

To Assemble:

  1. Preheat the oven to 180C and grease and flour a 20cm pie dish.
  2. On a lightly floured surface, roll out two-thirds of the pastry into a round approx. 5mm thick and 32cm in diameter. Roll the pastry onto your rolling pin and transfer it to the pie dish, gently shaping it up along the sides of the dish and aiming for a 1cm pastry overhang (if you have any cracks in the pastry, gently smooth them back together and brush with a little bit of milk). Roll out the remaining pastry into a round that will easily cover the top of the pie dish.
  3. Working quickly, add the filling to the pie and cover with pastry. Fold the pastry overhang over the top pastry piece and crimp the pastry edges together. Generously brush the pastry with non-dairy milk and prick the centre with a fork
  4. Bake the pie for 45 minutes to 1 hour, the pastry should be crisp and golden brown and serve with gravy.